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Tomato Basil Galette With Cornmeal Crust


Cornmeal Crust

1 ¼ cups all-purpose flour (Chef Bolus uses tipo “00” flour)

¾ cup yellow cornmeal, toasted

½ cup butter, cut into small pieces and chilled

2-3 dashes Tabasco

½ teaspoon freshly ground black pepper

1 teaspoon salt, kosher or sea

¼ cup cold water

Tomato Basil Galette

2 cups ricotta cheese

Zest of 1 lemon

Salt, kosher or sea, to taste

Freshly ground black pepper to taste

6-10 fresh basil leaves, cleaned and dried

1 red heirloom tomato, cut into ¼-inch slices

Extra virgin olive oil

Arugula and Tomato Salad

1 cup packed fresh arugula

1 cup Sun Gold tomatoes, cut in half

Salt, kosher or sea

Freshly ground black pepper

Extra virgin olive oil


  1. For cornmeal crust combine flour, cornmeal, butter, Tabasco, black pepper, and salt in a food processor. Pulse until mix resembles crumbs. With processor running, slowly add water until a dough forms. Remove dough from processor, wrap, and chill until needed, at least 30 minutes.
  2. For tomato basil galette, begin by whipping ricotta and lemon zest in a bowl. Season to taste with salt and black pepper.
  3. Preheat oven to 425 degrees.
  4. Roll cornmeal dough out on a floured surface into a round approximately 17 inches in diameter and ¼ inch thick. Place onto a greased sheet pan.
  5. Spread ricotta evenly in the center of the dough, leaving 3 inches around the edges. Cover the ricotta with basil leaves. Fan out slices of heirloom tomato, slightly overlapping each other on top of basil. Season with salt, black pepper, and a drizzle of olive oil. Fold the edges of the crust over tomatoes.
  6. Bake galette in preheated oven for 20–25 minutes or until golden brown. Allow to cool for 10 minutes before cutting.
  7. While galette is cooking, mix arugula and Sun Gold tomatoes in a bowl. Season with salt, black pepper, and olive oil.
  8. Cut galette into six even wedges. Top each with arugula and tomato salad.
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